The Italian Slow Cooker

The Italian Slow Cooker

Michele Scicolone

Language: English

Pages: 240

ISBN: 054700303X

Format: PDF / Kindle (mobi) / ePub

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual "crockpot" fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.

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Sausages Lamb Stew with Sun-Dried Tomatoes Lamb Shanks with White Beans and Gremolata Lamb Shanks with Sweet Peppers and Olives VEGETABLES AND DRIED LEGUMES Artichokes with Pancetta and Onion Mom’s Stuffed Artichokes Romano Beans with Prosciutto Beet Salad with Orange Dressing Cauliflower with Prosciutto and Olives Sicilian Cauliflower with Raisins and Pine Nuts Spinach Parmesan Sformato Butternut Squash and Potatoes with Rosemary Summer Squash with Tomatoes and Onion Zucchini

tender and creamy. Passing by one day, I salivated at the sight, and I thought, “This is the original slow cooker!” Until that moment, it had never occurred to me to use an electric slow cooker for Italian cooking, but suddenly, there it was. Not only is a slow cooker perfect for cooking beans, but it’s ideal for simmering a Bolognese-style meat ragu, a thick, hearty vegetable soup, or a rich beef stew of the kind I enjoyed in Tuscany. Soups, stews, and pasta sauces, as I had expected, are

the barley is too dry, stir in a little warm water. Stir in the remaining 1 tablespoon butter. Stir in the cheese. Serve hot. Farro with Tomatoes, Basil, and Cheese Farro is one of the oldest cultivated grains. A relative of wheat, it’s usually cooked with broth in pilaf or soup. It has a warm, nutty flavor and chewy texture. Since it is a whole grain, it’s very healthful. You can find farro at Italian markets and in many health food stores. This is good as a side dish with beef stew or

cauliflower with raisins and pine nuts, [>] zucchini and tomato soup with pesto, [>] pasta sauces, [>], [>] butcher’s, [>] chicken ragu, [>] gardener’s, [>] meat and mushroom ragu, [>] pork shoulder ragu, chunky, [>] sausage ragu, spicy Tuscan, [>] seafood, [>] swordfish ragu, Sicilian, [>] tomato, sweet, [>] tomato and red wine, [>] tomato puree, fresh, [>] turkey ragu alla Bolognese, [>] pattypan squash Sicilian lentil, vegetable, and pasta soup, [>] summer squash with tomatoes

and, [>] country-style pork ribs with tomato and, [>] farro salad, [>] lamb shanks with olives and, [>] onion, and potato frittata, [>] stuffed with turkey, prosciutto, and cheese, [>] peppery beef stew, [>] pesto chicken, [>] zucchini and tomato soup with, [>] Piedmont-style beef in Barolo, [>] pine nuts, [>] Sicilian cauliflower with raisins and, [>] polenta, [>], [>], [>], [>] basic, [>] with beans and vegetables, [>] with broccoli, [>] creamy, with Gorgonzola and mascarpone,

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